Thai Yellow Curry Tofu

The key to making good Thai food and Thai Yellow Curry Tofu is finding the native ingredients creating the authentic Thai flavors we love.
Course dinner
Cuisine vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author Feed Your Soul Too



  • 16 Ounces Extra Firm Tofu
  • 1/4 Cup Soy Sauce
  • 1 Tbsp Hot Sesame Oil
  • 2 Tbsp Yellow Curry Powder

Vegetable Ingredients

  • 1 Head Yellow Cauliflower cut into florets
  • 3 whole Japanese Eggplants rough chop
  • 2 Whole Red Peppers diced
  • 2 Whole Small heads Broccoli cut into florets
  • 1 Bunch Cilantro chopped
  • 6 Ounces Snow peas
  • 6 Ounces Crimini Mushrooms
  • 1 bunch Bok Choy
  • 1/2 Head Garlic peeled and diced
  • 3 Inches Galangal peeled
  • 3 Whole Shallots diced
  • 14.5 Ounces Coconut Milk
  • 3 Tbsp Yellow Curry
  • 1 Tbsp Grapeseed Oil
  • 1 Lb Rice Noodles


  1. Tofu:

    Take extra firm tofu and marinate with the soy sauce, sesame oil and yellow curry powder.  Marinate for at least 1 hour and up to 4 hours. 

    Place on a baking tray and put in a 325 degree oven for 20 minutes.  Remove from oven and set aside.


    Place the shallots, galangal and garlic on a baking tray and bake in a 325 degree oven for 20 minutes.  Let cool and place in a blender with the cilantro and curry powder.  Blend until fully mixed.

    Add the yellow curry paste to a skillet with the grapeseed oil. Cook for 2 minutes. Add the coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the well combined.

    Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm.  Finish by adding the tofu pieces last.

    Serve with rice noodles and enjoy!